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@@didib3695 hi there! Let’s see… Have you changed the type of sugar? I did recently and had this happen too, but I also used a cloth tea bag to cover the top and thought that could be a factor?! After a cpl batches it stopped. I will do a little research and get back to you if I find anything out.

@@TammyHackman right now I’m using brown sugar, using a coffee filter, and filtered water I thought it was going to be different but still doing it. Before I used white sugar and molasses. I’ll do my research too. Thank you

@@didib3695 My latest sugar is coconut sugar. Grains are doing their happy dance again! Good luck and let me know how it goes!

@@sukhjinderkaur-s8t thanks! 🙏🏻

No, I don’t think that you can. That’s what I was told when I was first introduced to kefirs.

hi! thanks for the insight behind using metal! I did learn that if you’re sure it’s stainless steel then it’s no problem.

@@TammyHackman thank you so much i need to reawake my little guys. i also like milf kefirs ones too.

I recommend to take small tastes during the process. When you feel it has lost the sweetness of the sugar water that you put the grains into you can stop at any point. The more fermentation time the more build up of good probiotic bacteria - but you need to want to drink it and let your taste acclimate. I still don’t drink it as sour as a close friend makes hers! 😅 Hope this helps. Feel free to ask more questions & good luck!

@@TammyHackman Thank you!

You can use organic coconut sugar! That’s what I started with.

Thank you. Release is important and ongoing. Blessings to you on your journey! Appreciate your reaching out. 🌸

Si Debe ser en la oscuridad

@@Panndiitano, makes no difference

Appreciate that! I haven’t made this recipe in a while. It’ll be on the menu this week!

Bless! I hope you can continue to set times for yourself to continue methods that bring release and being present with where you are on your journey.

oh nooo. That does sound disappointing & annoying! We have recently seen our grains at home regress and so I changed the sugar and that made the difference. Also change in outside temp makes a difference. What are you placing on top your jar while fermenting?

I’m so sorry for what you are experiencing. May I suggest some Wim Hof breathwork. It is intense and floods your body with oxygen, but read up on it before and set some quiet time aside. -But the quiet slow breathwork was better for me in that instance. Take care.

Hope it helps!

You are most welcome! -sorry for the late reply. Continue to make time for processing & releasing what you carry during this season. Blessings! 🌷

Sounds like the process is going well for you! Yes can can eat them- but I don’t enjoy. You can add them to smoothies, give to pets/animals, or add to your compost to enrich the process. I’m never heard anything about freezing them and reviving- but you could experiment with that. Hope that helps! I’m visiting family and making my kefir here and sharing out grains to those interested!

Same question

Thank you for your kind words. I did some research at the time I was processing and was happy to connect with others that used their breathwork to support them. I’m no expert in this area, but I did find this focusing time to be helpful. My latest practice Ive added to my evening routine is a bit different from the videoes - I’ve joined the masses and now have a gratitude journal. I can’t say enough about how helpful this has been the past few months! Wim Hof breathwork & cold plunges are also really beneficial in my opinion! Hope this helps some. ☺️

You’re welcome. I know the benefit of having methods at the ready to help with processing grief, anxiety and just feeling overwhelmed. 🙏🏻

Hello. May I just confirm that you mean that you are putting the grains into a solution of the raw sugar and water? If yes, then I question the grains and suggest sourcing them elsewhere. Feel free to send more details and myself or the community can try to help if we can!

@@TammyHackman yes i am following the instructions. I think you are right i need to source them elsewhere thank you for help!

@@kittiesinthecity9333 good luck! Let me know how it goes! I am currently doing my 2nd ferment with passionfruit -so yummy! And my grains are super plump and happy after many months of ‘doing their thing’ but tiny & not multiplying. If I lived near you I could share some!

Wonderful! I’d love to know how it goes!

You're welcome.

Hi Noel- yes, adding in probiotics and getting different sources as well (other naturally processed & fermented foods and supplements to get a wide spectrum) are worth adding in my opinion.

Hello! For the 2nd ferment, strain out the kefir grains before adding your flavouring of choice. And when it comes to foam or odd behaviours of the kefir I tend to go by taste and not totally looks/smell.

Hi! I strained the grains before the second fermentation. Added the keffir water and some fruit juice and this stringy things appeared. Any idea? Thank you so much :)

That’s very kind of you to say. Thank you.

Yayy! Are they dehydrated or from a friend/neighbor and ready to go?

This is something you learn as you go. Taste the sugar water when you begin and then taste from time to time. Don’t go by the smell- it can be deceiving. When it loses the sweet taste and starts to become sour, and still pleasant to your palette it’s done. I sometimes go more sour than other times depending on what I am in the mood for. Also if I do a 2nd ferment then i let it go less sweet 1st ferment.

Also, same goes for whether they are ‘dead’ I go by taste and what is happening on the surface of the water. Sometimes they are more active or less depending on temperature of the room and types of sugar I’m using.

Oh, sorry. It’s what I was taught years ago. I’ve not run any tests. I will look into it for sure and can make disclaimer on the video once I reach a conclusion. Thanks for the heads up.

She didn't say metal, she said stainless steel, and it doesn't affect the grains. However, aluminum and other metals would.

lol relax ! Not that big of a deal .

I really appreciate that! I need to get back to some of these good habits -on a regular basis! I was feeling very disciplined & connected with my body’s signals in a proactive way during this period. And this: “The meaning of life is to find your gift. The purpose of life is to give it away.” Pablo Picasso

I had the most fabulous grains when I made this video! They probably were my inspiration for making it! Since then (after a trip away) they shrank in size and no longer are reproducing enough to give away the extras! But they do still make good kefir. Eventually I’ll swap them out. It sounds like you are pampering them with all the good stuff… in my experience, and my fermenter friends’ as well, sometimes they just do go kaput! I do wish you luck! If not, reach out to your fermenting community and try to get a new starter batch!

Update on my grains: I switched to yet another dark sugar and they are coming back! Looking a little plumper and getting some floaters. What did you end up doing with yours?

What I use: Brita water pitcher filter. What I should use from past research: reverse osmosis! 2nd choice Big Berkey Gravity Fed Water Tabletop Filter (but I just read a NY Times review that has sent me back to my research 😅) Open to your recommendations! I should also mention that the water quality gets tested in the apartment estate we live in. This should be a factor as you look into your selection of filter.

Hi! Thanks for asking. I could sure use the routine of stopping for those stretches! Let me work it in to my schedule…

@@TammyHackman looking forward to them :)

🥰 thanks

I have not heard of this one! But from your description it sounds good to me.

@@TammyHackman thank you for getting back to me.

Ok… I can take that! 😅☺️ what if I elaborates more and said ‘additives and preservatives not from nature’ -when I studied holistic health the case for pink Himalayan salt or naturally dried sea salts was presented in a favourable light. If a person’s doctor has taken you off salt, please do not let me influence to do otherwise. (I do appreciate the feedback!)

@@TammyHackman I think it's important not to demonize "chemicals" or "additives", even if they aren't from nature. Nature as a benchmark for health and safety is highly misleading. Don't forget that the point of preservatives is to mitigate the risk of people getting sick from spoiled/tainted food. It's not a bad idea to reduce processed foods, which often require more preservatives, but it's the processed part that's the problem.

@@000snow000 absolutely agree. Not everyone has access to fresh foods and the finances to afford them as well. If I were choosing between say chips for instance: I would recommend a Garden of Eatin Tortilla chip over Doritos over reason stated above. I appreciate that you are coming from a different angle and I don’t mind your clarifications. Thanks ☺️

Hi Bruce. Oh my! Since you said you do sourdough as well, you should know what smells like a good ferment & what doesn't..🤢 I wouldn't use the same container. Try using a clean glass jar for your kefir And it's not uncommon to do a few ferments (throwing out the product) until your grains are active. Keep an eye on your ferment and taste it periodically. Its ok to start drinking a slightly sweeter ferment and build up to a more 'pungeant' fermented drink. Let me know how it goes. & Sorry I didn't respond sooner!

@@TammyHackman Hi Tammy. They were in different containers, but in the same proofing box. Would you know what that vomit smell was? Well I’m soaking them in plain water in the fridge to try and start them over in a couple of weeks. I have since bought some Florida Sun grains and started then Friday. It smell good but there is a bubbly foam on top with a few grains is this normal, and is it yeast? Thank you Bruce

By the way thank you for your response. Bruce

@@LunchMonitor the bubbles are fine. Good luck with the new grains.

Hi John. To my knowledge you won’t be able to make the kefir to store for later consumption. Once you get the desired taste get it in the refrigerator and you’ve got up to five days before it’s going to get more sour than I can enjoy! 🤢

@@TammyHackman Oh dear! Does that mean that the commercial ones are inferior? I just got a few beer bottles thinking I could bottle them and use them to entertain friends. (Thanks for taking the time to reply)

@@TammyHackman Should i throw away my kefir water that has turned bitter?

@@thinkcat01 That’s a great question! I sometimes add to my plants, or use as a conditioning rinse on my hair! I’ve also read that the liquid can be used to make stocks or soak beans or rice in- but I’ve not tried that yet. ☺️

@@johnolaoluwa on occasion I do buy kombucha or kefir when I’m out. In which case, I look for a smaller local brand that I know about. I say do some more research and see what the process is to bottle and store. You’ve purchased the bottles already! Let me know how it goes. 😀

I feel silly now, I am 70 and did not age yet. Why is 50 a Holy cow?

Thanks for speaking up Janet. So good to hear you are going strong at 70!!!😍